Best 6 Achiote Beef Recipes

ACHIOTE BEEF STREET TACOS RECIPE

Steps:

• In a small bowl combine onions and cilantro; mix to combine and set aside.
• For each taco; heat 2 tortillas in small amount of oil.
• Stack tortillas and then top with 2 oz of shredded meat, 2 lines of achiote taco sauce, onions & cilantro mixture.
• Optional additional toppings: shredded cabbage, julienne radish, and mini pineapple wedges
• Achiote Taco Sauce:
• Blend all ingredients together; ingredients should look minced.
• Marinate in fridge for 1 hour before serving.
• Enjoy your Achiote Beef Street Tacos Recipe!

ACHIOTE BEEF STEW

Steps:

• Season beef with salt and pepper.
• Place a dutch oven or other heavy stock pot over medium-high flame. Pour in the canola oil and when it is hot, add the beef and sauté until it begins to brown.
• Add carrots, onion and garlic, turn down heat to medium-low and sauté until onions are translucent.
• Whisk the water into the achiote paste to break it down.
• Add all remaining ingredients, except the cilantro and lime, to the stock pot. If necessary, add additional water to keep the ingredients covered and moist while cooking.
• Simmer the stew for approximately 2 hours until beef is tender.
• Turn off heat, squeeze in the lime and mix in cilantro. Serve over white rice or with grilled bread.

ACHIOTE MARINADE

Steps:

• Whisk lime juice, garlic, achiote, oregano, cumin, brown sugar, adobo sauce, wine vinegar and oil until well blended.
• Add marinade to a ziplock bag with chicken, pork or beef; seal bag and turn to coat. Marinade for at least 3 hours or overnight for more flavor.
• Season meat with salt and pepper before cooking.

SAVORY ACHIOTE STEAK & RICE SKILLET

Steps:

• Heat dressing in large skillet on medium-high heat. Add meat; cook 2 min. or until browned. Remove meat from skillet; set aside. Keep warm.
• Add rice and ham to skillet. Cook 2 min., stirring occasionally. Stir in water and seasoning mix. Bring to boil; cover. Reduce heat to low; cook 15 min. or until rice is tender.
• Stir in meat, pigeon peas and tomatoes; cover. Cook 5 to 10 min. or until heated through. Top with sour cream before serving.

CARNE ASADA

Steps:

• Break up achiote rojo into a powder, or as best you can as it is a little moist.
• Mix remaining ingredients except meat into the achiote rojo. Mix well to break up any large pieces of the achiote.
• Place meat in a container or your choice to marinade in and pour the achiote rojo mixture on and work it into the meat.
• Cover and marinade for as long as possible. Time DOES NOT indicate marinade time.
• Get the grill going, pop a beer and get busy. Remember, the wood charcoal is very hot. I get it so my hand can stand the heat test for 2-3 seconds. Closer to 2 seconds, though.
• Put the meat on the grill. Let the meat get good and charred then turn over. Grill for a few minutes and the meat is almost done. At this point make a foil sack to put the meat in . Push the coals away from one side of the grill, put meat in foil sack so that all the meat is covered. Then just put the meat sack on the side where no coals are. They will finish cooking in their own juices.
• When done let the meat rest a few minutes. Cut on a bias and roll 'em up in tortillas and salsa of choice.

ACHIOTE PASTE

Steps:

• With a spice grinder, grind the annatto seeds, cumin seeds, peppercorns, allspice berries, and cloves to a fine powder.
• In a blender or food processor, mix the ground spices, habanero peppers, orange juice, vinegar, garlic, and salt. Blend until smooth. Mix in the lemon juice and tequila.